The Most Luxurious Hummus Ever

This is a bold statement.


I didn’t make it.

Claims like these typically make me skeptical… but I make an exception when it’s made by a Greek food blogger.  After reading her recipe below you will be a believer too.  I started drooling at the mere mention of truffles.

I first met Anna at a Food Buzz conference a few years ago.  She immediately impressed me with her height ability to eat copius amounts of hummus #strangebutgood approach to food.  Her blog has been in my Reader Feedly ever since!


When she proposed we do a hummus recipe exchange, I was a little nervous. I mean, this IS the lady that dreamed up Peanut Butter Bacon Hummus.   After gathering my balls courage, I finally came up with a recipe for Guacamole Hummus.  It’s pretty gosh-darn good if I do say so myself.  Why wouldn’t you combine the two best dips ever?!

Note: My recipe includes THE secret for achieving perfectly smooth hummus. 😉

Guacamole Hummus 1

Check out Anna’s Luxurious Hummus below, and then hop on over to her blog for my Guacamole Hummus.


I first met Laura at a food blogger conference in San Francisco.  Coincidentally it was a conference of hummus, sponsored by hummus giant, Sabra.  The first night of the conference we all got absolutely bombarded with hummus. The grand finale offering was hummus dessert, which the world might not just be ready for yet.  I’ll leave this to Laura as a “Strange But Good” challenge.


Anna is in the middle

Anna is in the middle

I’m Anna from Banana Wonder. The six-foot spawn of a Greek mathematician and Californian hippie, I’m fanatical about almond croissants, pretzels, and most importantly, hummus. I am addicted to making and eating hummus!  Ever since I got my first mini food processor five years ago, I have not stopped.  The mash-ups are countless!


On this occasion, I made the most luxurious hummus ever.  It’s hummus in a tuxedo and vegan snake-skin boots.  It’s got cashew cream, velvety cannellini beans, white truffle extra virgin olive oil and black truffle salt.  Creamy, rich, and downright elegant, this is the treat yo-self hummus.

Luxurious (Truffle) Hummus bowl


Now, you may be thinking, but hummus is made with chickpeas… ok, ok, so sometimes I blend up other beans with tahini and to me it’s still hummus. Feel free to make it with chickpeas.  I do love chickpeas, but I find white beans made an even smoother, creamier dip.


Truffle oil embodies the dip, giving it body and depth.

Truffle salt boosts the above.

Cashew cream. Well, it’s kind of like butter…


Peep Laura’s Guacamole Hummus over at!


 Luxurious (Truffle) Hummus

The Most Luxurious Hummus Ever

  • 1 can cannellini beans, drained and rinsed (do not skip the draining and rinsing part or else your hummus will come out like chunky glue)
  • 1/4 C raw cashews
  • 1/4 C warm water
  • 1/2 clove garlic, minced
  • 1 tsp truffle salt
  • 2 T white truffle extra virgin olive oil
  • 1 tsp tahini
  • dash of rice wine vinegar (totally optional)


Combine cashews and water, let stand for about 10 minutes. Blend until smooth in a processor, blender, or whatever you emulsify in. 

Add garlic, tahini, olive oil, salt and vinegar and blend until smooth. 

Whirl in the beans until smooth. 

Finish with extra cashews and olive oil if you choose. 


I emailed Anna as soon as I read this to complain that I’m out of truffle oil.  Looks like a trip to Whole Paycheck is in my future…

What is your favor hummus flavor?

Do you like to make your own hummus or prefer the store-bought?



  1. says

    “Her blog has been in my [Reader] Feedly ever since!”

    I’ve just signed up to Feedly and was testing out how to read posts on it and this was the first one I tried out. Freaky much? hahaha!

  2. says

    I agree with you 100% on the white beans…definitely makes a creamier consistency, but wow, I never thought of adding cashew cream! Pure genius! And now it looks like I finally have a reason to shell out $12 for that bottle of truffle oil I’ve been stalking at TJ Maxx! 😉

    I LOVE making my own hummus! I get bored easily with flavors and love to mix it up, but gosh, it’s been MONTHS since I’ve even had any hummus! That will be changing oh so soon!

  3. says

    Ok you got me. I still have not shucked my ‘banzos yet. I promise to get my act together and do it on the next go round. Your guac hummus – I want that every day now. Oh, also love the coconut milk hummus. Thanks for swappin’ with me! Hope to come to ATL one of these days but you have no excuse not to visit your sister and me in PDX one of these months. We’ll also have to ensure Donutorama has our special goodies ready for us :-)

    • Laura says

      LOL! It’s really time consuming… but worth it! I LOVED doing this swap. We need to do another!

      PDX will happen one of these days… you have to move back first!!!

  4. says

    Wow, you were not kidding when you called this luxurious. Sounds amazing! I usually go with store bought hummus, but that’s because all I have is a mini food processor that’s kind of terrible. Right now I’m obsessing over sweet potato hummus, but roasted red pepper is usually my go-to.

    • Laura says

      You have founhd srote bought sweet potato hummus?! That’s awesome! I’ve made it at home but have yet to see it at my Whole Paycheck. 😉

  5. says

    I kinda think that whenever beans + tahini = hummus too haha who cares if there are no chickpeas. Heck, if a person can make cake without any grain, is it still a cake? Exactly. IT’s all about creativity – I like it.

  6. says

    I’ve always got plenty of truffle oil on hand (two bottles at the moment, oops!), but I need some truffle salt. I have a feeling my favorite oil & salt shop in Breckenridge probably has that. Oh yea, and this looks delicious!! =) Heading over to check out Anna’s blog (and Laura’s recipe) now!

    • Laura says

      Tuxedo hummus – brilliant! Maybe if you dressed it in black olives? 😉

      The leg thing might be creepy though.

  7. says

    I am one of those people who doesn’t believe hummus can be called hummus unless there are chickpeas involved…however I also agree that white beans make better ‘hummus’. 😉

    Combining the beans with cashew cream is GENIUS. Wow. I am inspired…


  1. […] smoother, more versatile with flavor pairing nature of white beans…with an idea I got from a guest post that Anna did for […]

  2. […] conference a few years ago. She writes a blog called Banana Wonder (she’s responsible for this truffle hummus).  Her friend Devin came as […]

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